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Smooth, delicious, and perfectly creamy dairy free chocolate pudding made with almond milk or coconut milk! This homemade pudding recipe is way better than boxed varieties, and you only need six simple ingredients to make it.
One of my favorite things to eat growing up was pudding, mostly because of the mix-ins like crushed cookies and toppings like whipped cream. After realizing I had a sensitivity to dairy, I wrote off pudding since most of the instant pudding varieties required dairy milk to set.
Then, last year, I decided it was time to recreate a trifle recipe we used to make for the holidays when I was a kid. My sister and I loved making trifles with layers of pudding, chocolate cake, whipped cream, and crushed peanut butter cups. I know, right?! I really wanted to serve it on Thanksgiving to surprise my family.
After looking at the ingredients in Jell-O instant pudding mix, I realized how easy it would be to create a dairy free chocolate pudding recipe made with almond milk or coconut milk. And so, the challenge began!
While it took quite a bit of trial and testing, I’m happy to say that this is the most perfect thick and creamy homemade chocolate pudding! You can make this pudding with almond milk, coconut milk, or other dairy free milk of your choice. It’s easy to make, customizable, and whips up in 10 minutes!
If you like this recipe, check out my Chocolate Protein Pudding, which can also be made with dairy free milk and your favorite protein powder!
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What’s in Pudding?
While most people think of pudding as a sweet, milk-based dessert, pudding actually started out as a savory dish made with grain, butter, and flour. Sometimes, meat or sausage was included and then it was steamed or boiled to set.
When it comes to dessert, pudding typically has a consistency similar to mousse or custard thanks to cornstarch or gelatin. It’s made with dairy milk, but with a few adjustments, it can easily be made with alternatives like almond or coconut milk. You only really need a little sugar, milk, and a setting agent to make it happen.
Ingredient Notes
- Coconut sugar – This adds a nice maple-like flavor to the pudding.
- Arrowroot starch – Don’t skip this! It’s what thickens the pudding.
- Cocoa powder – Make sure to get unsweetened cocoa powder.
- Almond milk – Any brand of almond milk will work.
- Chocolate chips – Make sure to grab dairy free chocolate chips.
Substitutions
I have tried variations and here’s are the swaps I know work well:
- Coconut sugar: You can use another granulated sugar. Check out my easy coconut sugar substitutes for more info.
- Arrowroot starch: Swap for corn starch.
- Almond milk: Use any other dairy free milk, including coconut milk!
How to Make Dairy Free Chocolate Pudding
- Mix: In a medium saucepan, combine the sugar, arrowroot starch, cocoa powder, and salt. Whisk the dry ingredients together until no clumps remain. Slowly pour the milk into the saucepan and whisk to combine.
- Heat and Stir: Place the saucepan over medium heat and whisk until the mixture is heated and no clumps remain. Add the chocolate chips and whisk until melted.
- Simmer: Once the chocolate chips are melted, bring the mixture to a simmer. Whisk continually until the pudding has thickened and coats the back of a spoon, about 2-3 minutes. Once thickened, remove the saucepan from the heat and let the mixture cool slightly, about 1-2 minutes. Add the vanilla extract and whisk to combine.
- Transfer to Cups: Immediately transfer the pudding to individual serving cups. Place food storage wrap directly on top of the pudding to prevent film from forming if desired. Let the pudding set in the refrigerator for 2-3 hours.
- Serve: Top with chocolate shavings, coconut whipped cream, or fresh berries before serving. This pudding is best if eaten same day, but can be stored in the refrigerator for up to 3 days. Enjoy!
Baking Tip
When stirring in the milk, make sure to use a spoon or spatula to scrape up any of the powder sticking around the bottom edge of the saucepan. Then, whisk well to incorporate as it’s warming.
Recipe FAQs
Is store bought pudding dairy free?
No. Most store bought puddings like pudding cups and snack packs aren’t dairy free. Jell-O Instant Pudding Mix is dairy free, but it requires dairy milk to set properly. To easily make your own dairy free pudding, just use this recipe!
Can I make instant pudding with almond milk?
While there are many tips and tricks out there, making instant pudding with almond milk will result in a soft and runny pudding. For pudding to work with almond milk, it’s best to heat the mixture and let it set. You can easily make dairy free pudding with unsweetened almond milk or coconut milk using a simple homemade recipe. You just need some cocoa powder, sugar, and a setting agent like arrowroot or cornstarch.
Can I make this pudding with coconut milk from a can?
Yes! You can use any dairy free milk with this recipe. If you use canned coconut milk, the end result will be much thicker and richer.
Can I swap arrowroot starch for cornstarch?
Yes! In general, you can swap arrowroot for cornstarch and vice versa. Both work great in this recipe.
Can I use dark chocolate chips?
Yes, this recipe works with both semi-sweet and dark chocolate chips. While dark chocolate chips give it a deeper chocolate flavor, it still tastes great! Make sure to use dairy free chocolate chips, like Enjoy Life Chocolate Chips. The semi-sweet mini chips work great in this recipe!
Storage
After making the pudding, you can transfer it into five ½-cup servings, or three ¾-cup servings. The pudding will take about 2-3 hours to set in the fridge. This pudding is best if eaten same day, but can be stored in the refrigerator for up to 3 days.
How to Stop Skin From Forming
When exposed to air, dairy free pudding will form a “skin” on top. In my opinion, this isn’t a big deal and it doesn’t bother me. However, if you really want that skin to stay away, just place food storage wrap or wax paper directly on the top layer of the pudding after you’ve transferred it into individual cups.
How to Serve
While you can eat it plain, you can also serve pudding with:
- Chocolate shavings
- Coconut whipped cream
- Fresh berries
- Crushed cookies or graham crackers
More Dairy Free Recipes
- Gluten Free Dairy Free Cookies
- Dairy Free Key Lime Pie
- Dairy Free Cupcakes
- Dairy Free Cream Cheese Frosting
- Dairy Free Frosting
Dairy Free Chocolate Pudding with Almond Milk
Smooth, delicious, and perfectly creamy dairy free chocolate pudding made with almond milk or coconut milk! This homemade pudding recipe is way better than boxed varieties, and you only need six simple ingredients to make it.
Prep: 12Cook: 3 hoursTotal: 3 hours 12 minutes
Servings: 5 1x
Ingredients
- ⅓ cup coconut sugar (or other granulated sugar)
- 3 tablespoons arrowroot starch
- 2 tablespoons cocoa powder
- Pinch of sea salt
- 2 ¼ cups unsweetened almond milk (or other dairy free milk)
- ⅔ cup chocolate chips*
- 1 teaspoon vanilla extract
Instructions
- Mix: In a medium saucepan, combine the coconut sugar, arrowroot starch, cocoa powder, and salt. Whisk the dry ingredients together until no clumps remain. Slowly pour the milk into the saucepan and whisk to combine.
- Heat and Stir: Place the saucepan over medium heat and whisk until the mixture is heated and no clumps remain. Add the chocolate chips and whisk until melted.
- Simmer: Once the chocolate chips are melted, bring the mixture to a simmer. Whisk continually until the pudding has thickened and coats the back of a spoon, about 2-3 minutes. Once thickened, remove the saucepan from the heat and let the mixture cool slightly, about 1-2 minutes. Add the vanilla extract and whisk to combine.
- Transfer to Cups: Immediately transfer the pudding to individual serving cups. You can separate the mixture into five ½-cup servings, or three servings just over ¾-cup. Place food storage wrap directly on top of the pudding to prevent film from forming if desired. Let the pudding set in the refrigerator for 2-3 hours.
- Serve: Top with chocolate shavings, coconut whipped cream, or fresh berries before serving. This pudding is best if eaten same day, but can be stored in the refrigerator for up to 3 days. Enjoy!
Notes
- *If you have a dairy allergy, make sure to use chocolate chips that are dairy free. I’ve successfully used a variety of chocolate chips in this recipe, but find semi-sweet chocolate chips like Enjoy Life Semi-Sweet Mini Chocolate Chips gives the best flavor.
- You can swap cornstarch for arrowroot.
- You can use any dairy free milk with this recipe. I’ve tested this with both almond and coconut milk from a carton, and canned coconut milk. If you use canned coconut milk, the end result will be much thicker and richer.
- If the pudding hasn’t thickened after a couple of minutes of whisking, raise the temperature slightly so the pudding begins to simmer. Once it begins to simmer, whisk again and continue until it’s thickened.
- While the film on top doesn’t bother me, you can place food storage wrap directly on top of the pudding to prevent skin from forming.
- If you transfer the mixture to a single large glass bowl for storage, let the pudding cool in the refrigerator before placing a lid on top to let the steam dissipate.
Recipe by: Noelle Tarr / Coconuts and Kettlebells | Photography by: Casey Colodny / The Mindful Hapa
Casey Colodny says
This taste exactly like the real deal pudding! it’s creamy, delicious and oh so chocolatey!
Noelle Tarr, NTP, CPT says
So glad you loved it casey! Thank you for sharing!
Tiffany says
Chocolate lovers gotta try! Great healthy snack option for kids too!
Noelle Tarr, NTP, CPT says
Yes! My kids loving using this chocolate pudding recipe as a “dip” for cookies and fruit. So fun!
Nanc Ferraro says
Can this pudding be used for making a chocolate pudding pie?
Noelle Tarr, NTP, CPT says
Hi Nanc! I actually don’t know—it would depend on the recipe. I’m not sure it would solidify enough to cut into a piece of pie, but now I’d love to try it!
Kenny says
made this pudding dairy free with coconut milk and it was so rich and delicious. Thanks!